Paleo Pumpkin Muffins (Edit recipe)

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I love pumpkin. I’ve made these pumpkin muffins for years. Loaded with cinnamon and the flavors of fall. The recipe is versatile so you can add chocolate chips, nuts, or dried fruit if you like.

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PREP TIME

10 minutes

COOK TIME

22 minutes

INGREDIENTS

Serves: 10

Ingredients

1.33 cups Almond Flour
2 Tbsp Tapioca Starch
1 Tbsp Pumpkin Pie Spice
.5 tsp Ground Cinnamon
.75 tsp Baking Soda
.5 tsp Salt
3 whole Eggs, room temperature
.25 cup Plain Greek Yogurt, or any unsweetened plain yogurt
.75 cup Pumpkin Purée
.33 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 degrees and line muffin pan with 10 paper liners.
In a medium bowl combine the dry ingredients and stir.
Add the remaining ingredients and stir. May need to use a whisk.
If adding extras, add about 1/2 cup of nuts, chips, or dried fruit and stir.
Using a large ice cream scoop put the batter into the muffin liners.
Bake for 22-23 minutes until toothpick comes out clean.
Let cool completely in pan.

Notes

Keep in air tight container for 3 days at room temperature or freeze for up to 2 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	65
Fat:	2 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	203 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.